It would seem adobo can be anything in sauce (particularly vinegar based), but pork adobo is particularly grand with pork belly or shoulder. In other words, any meat that is thick, fatty and wonderful on the slow and low side of cooking. Even ribs would be fantastic.
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It would seem adobo can be anything in sauce (particularly vinegar based), but pork adobo is particularly grand with pork belly or shoulder. In other words, any meat that is thick, fatty and wonderful on the slow and low side of cooking. Even ribs would be fantastic.
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Ingredients
- 2 1/2 lbs pork , cut in large hunks (pork belly, shoulder, etc)
- 1 head garlic , peeled
- 1 1/2 tsp whole peppercorns , or cracked if preferred -OR-
- 1 tsp cracked black pepper
- 1 1/2 cup cider vinegar
- 3/4 cup water
- 6 bay leaves
- 1/4 cup soy sauce
- 1 Tbsp brown sugar , up to 1/4 cup as desired
- salt
- pepper
- light sesame oil -OR-
- peanut oil , to taste
Servings:
Units:
Instructions
- Add all ingredients to dutch oven or other large pot (except oil). Start with 1 Tbsp brown sugar.
- Bring to a boil and reduce to a gentle simmer. Simmer covered for 1-2 hours or until the meat is fork tender, without stirring.
- Remove meat and brown in oil or on a grill.
- Meanwhile, boil the sauce to thicken, adding more brown sugar until as sweet as you’d like. The sauce should reduce until thick and syrupy.
- When done reducing (about 30 minutes), return meat to the pot and serve over rice.